Tuesday, August 21, 2007

Green Enchilada Chicken casserole

4 cups cooked chicken (I boil it, then cut it up)
2 tsp taco seasoning
8 oz cream cheese
7 oz green Mexican salsa
4 oz chopped green chiles (these last 2 items can be found in the Mexican section at the store)
8 oz monteray jack cheese, shredded

Coat the cooked chicken with the taco seasoning. Spread chicken in the bottom of a 9x13 baking dish. Soften the cream cheese and whisk in the green salsa. Stir in the chiles. Pour the sauce over the chicken, spreading it out. Top with the cheese. Put it in a 350 degree over for about 25 minutes until it is hot and bubbly. If you want the top browner, once it is hot and bubbly, place it under the broiler for a few minutes.

It is possible to make this a day before or earlier in the day...just place it in the fridge and bake it when you are ready. The cooking time will be a little longer though.


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